"Delicious bread crammed with seeds, so when it's sliced and toasted, they all pop and taste amazing. Fantastic with avocado, eggs, baked beans, nut butter, strawberry conserve, whatever you wish."
Ultra Seedy Bread
5
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- Recipe Card
Prep time 10mins
Cook time 55mins
Serves or Makes: 10
Recipe Card
ingredients
For Topping
- 240 gram jumbo rolled oats
- 95 gram sunflower seeds
- 75 gram pumpkin seeds
- 60 gram flaked almonds
- 120 gram flaxseeds
- 4 tablespoon psyllium husk
- 3 tbsp chia seeds
- 2 tsp himalayan salt
- 1 tbsp maple syrup
- 50 milliliter olive oil, plus extra for the tin
- 590 milliliter water
ingredients
For the topping
- 2 tbsp mixed seeds (such as pumpkin, sunflower, chia or others of your choice)
Method
Step 1
Preheat the oven to 180°c.
Step 2
Place all the dry ingredients into a big bowl. Pour the liquids into another bowl or jug, then add the wet ingredients to the dry.
Step 3
Take your time to mix everything really well, and allow the liquid to be absorbed.
Step 4
Liberally coat a 2lb loaf tin with olive oil using a silicone brush, then pour the mixture in and smooth down the top with a palette knife, ensuring all the mixture goes into each of the corners. Scatter your mixed seeds over the top then press them down firmly, otherwise, when you take the loaf out they will all fall off.
Step 5
Bake the bread in the oven for 55 minutes. Leave the loaf to cool in the tin for 10 minutes when done, and then run your palette knife around the loaf to ensure it comes out cleanly. Remove and leave to cool on a wire rack.